This section is from the book "The Fruit Manual: Containing The Descriptions And Synonyms Of The Fruits And Fruit Trees Of Great Britain", by Robert Hogg. Also available from Amazon: The Fruit Manual.
Fruit, medium sized; ovate in shape, even and regular in its outline. Skin, almost entirely covered with a thin crust of pale brown or cinnamon-coloured resset, except on the shaded side, where it is yellow, or greenish yellow, and dotted with russet of the same colour. Eye, small and open, set in a shallow basin. Stalk, an inch long, fleshy at the base, and set in a small cavity. Flesh, quite white, very melting, tender, and juicy. Juice, abundant, very sprightly, and with a fine rose-water aroma.
This is a seedling of Van Mons, and named by him in compliment to Henkel the chemist. Dr. Diel received grafts of it from Van Mons in 1815. In the Didionnaire de Pomologie, M. André Leroy makes this synonymous with Beurré Beauchamp, a variety obtained by a gentleman of that name, and which is found in the supplement to the first series of Van Mons'Catalogue as "92 Beauchamp: par son patron." But Henkel d'Hiver is in the second series as No. "670; par nous." I cannot believe them to be the same. Henkel d'Hiver I have always found an excellent fruit, while Beurré Beauchamp was never, good. Diel says the former "has no red on it," and he describes the latter as "very like Beurré Blanc reddish on the sunny side." I never saw Henkel d'Hiver with red upon it.
Fruit, medium sized; egg-shaped. Skin, pale yellow, mottled with pale brown, sprinkled with flakes and dots of delicate russet. Eye, nearly closed. Stalk, three-quarters of an inch long, stout. Flesh, yellowish white, buttery, and highly aromatic.
A second-rate pear; ripe in October and November.
Henri Nicaise. See Heliotc Dundas. Henri Quatre. See Henry the Fourth.
Fruit, about medium size; roundish obovate. Skin, pale yellow, covered with patches and network of smooth cinnamon-coloured russet, and sometimes with an orange tinge next the sun. Eye, small, and almost level with the surface. Stalk, an inch or more in length, inserted without depression. Flesh, very tender, buttery, and melting, very rich and sugary, with a fine perfume.
A very fine pear; ripe in the beginning and middle of December.
Raised by M. Bouvier, of Jodoigne, in 1825.
Henriette Bouvier. See Henriette.
Fruit, below medium size; obtuse pyriform. Skin, greenish white, becoming deep lemon-yellow as it attains maturity, entirely covered with fine cinnamon-coloured russet, and with a tinge of dull red next the sun. Eye, small and open, with short segments, and set in a shallow basin. Stalk, about an inch long, obliquely inserted, without depression, by the side of a fleshy lip. Flesh, white, rather coarse-grained, tender, half-melting, juicy, with a rich, sweet, and aromatic flavour.
A delicious little dessert pear; ripe in September and October. Tree, hardy, and an excellent bearer, succeeds well as a standard, and thrives excellently on the quince.